Pork and Shallot Dumplings with Nutty Sesame Slaw

Thinly shred cabbage and spinach and place in a large bowl.

Pick coriander leaves from their stems and add to the bowl.

Place sesame seeds and cashews in a mortar and pestle and roughly crush. Remove 1/2 tablespoon nut mixture and set aside to scatter over the slaw at the end.

Add sugar, sesame oil, rice wine vinegar, soy sauce and vegetable oil to mortar and pestle with sesame mixture and stir to combine.

Heat extra vegetable oil in a large, non-stick frypan with a lid over medium heat. Add dumplings and cook, in batches, for 2-3 minutes or until crispy and golden on the bottom. Add 5mm water to frypan and cover with a lid. Steam dumplings for 10 minutes or until cooked through.

Pour sesame and cashew dressing over cabbage and spinach slaw and toss with tongs to thoroughly coat. Divide between bowls and scatter with reserved nut mixture. Divide dumplings between bowls and serve with slaw.